Corn maque choux

Cooking Fish Corn maque choux

A classic American deep-south side that would be perfect with a barbecue or blackened Creole-style fish.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Using a knife, cut kernels from cobs (see notes).
  2. Heat oil in a large saucepan over medium-high heat. Add bacon. Cook for 3 minutes or until crisp. Add brown onion, capsicum and celery. Cook for 5 minutes or until softened.
  3. Add corn and 2 tablespoons of water to pan. Cook for 5 minutes or until corn is just tender. Stir in cream. Season with salt and pepper. Serve sprinkled with green onion.

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4 corn cobs, husks and silk removed
2 tsp extra virgin olive oil
4 middle bacon rashers, trimmed, chopped
1 brown onion, halved, thinly sliced
1 green capsicum, finely chopped
1 celery stalk, trimmed, finely chopped
1/3 cup thickened cream
1 green onion, sliced diagonally

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Fish
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